Everything is better with a sauce. It’s true! Think about…Do you eat plain toast? How about grilled chicken sans seasonings or marinade? I’m guessing the same is true for your veggies or pasta!…Sauces, seasonings, herbs, and condiments. They all serve a purpose for putting Emeril Lagasse’s “BAM” into food.

If the BAM factor is good enough for a professional chef, it’s good enough for me! The sooner you get confident with a whipping up a few sauces, salsas, dressings, and spices into your repertoire, the faster your food will have that WOW factor and get gobbled up…even the good stuff! Just keep your sauces healthy too.

Here’s a fantastic sauce, which I keep on hand for the summer, making a double batch to store in a mason jar for a quick Asian noodle salad, for dipping veggies, on an Asian pizza, or for spring rolls. It’s also great on grill chicken or tofu. This is summer eating at its best!

**For peanut allergies, alternate nuts may be used.

ASIAN PEANUT SAUCE, makes approx 1-1/2 cups

For a cool summer salad, serve Asian peanut sauce on a bed of cooked and rinsed “straight cut” rice noodles, and raw vegetables (zoodles, carrots, cabbage, finely chopped broccoli and cauliflower, green onions, and sprouts). Top with toasted, salted nuts, roughly chopped cilantro, and lime wedges for squeezing.

**Shredded chicken may be added. 


  • 1/2 cup natural peanut butter (no added sugar, salt, etc…)
  • 1/4 cup tamari (reduced salt)
  • 7-8 medium garlic cloves (approx 3 tbsp, lightly packed) 
  • 3-1/2 tbsp organic worcestershire sauce (I use Annies, with no corn syrup or anchovies)
  • 3 tbsp toasted sesame oil
  • 3-1/2 tbsp monkfruit
  • one 1/2″ thick slice fresh ginger root, peeled and cut into rough pieces
  • 3 tbsp water or organic chicken broth or stock
  • 1 tsp hot chile sauce, if heat is desired


    1. Place all ingredients in a food processor or blender and process until smooth and creamy with the consistency of a thick liquid. If it’s too thick, add water or chicken broth; if too thin, add a small bit of peanut butter.

    2. Place in a non-reactive (glass is best) jar and cover tightly.

    3. Let stand at least overnight before using – it helps the flavors to blend. .

    4. Store in the refrigerator tightly covered; sauce keeps up to 3 weeks.